Spanish Chicken With Olives for the Crock Pot

Name: Spanish Chicken With Olives for the Crock Pot
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 15 ounces garbanzo beans, rinsed and drained; 1 cup converted white rice; 1 onion, quartered and thinly sliced; 1 bell pepper, cut into 1/4-inch strips; 14 ounces diced peeled tomatoes; 1/2 cup water; 1/2 teaspoon garlic powder; 1 pinch saffron, thread; 1 pinch cayenne pepper; 2/3 cup olive, coarsely chopped; 4 boneless skinless chicken breast halves; 1/2 teaspoon paprika; 1/2 teaspoon garlic pepper seasoning; 2 tablespoons parsley, chopped

(2)

Recipe by Geema

You can use whatever olives are your favorites in this zesty crock pot dish. I use the pimento stuffed, but think that anchovy stuffed olives would be quite good as well.

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READY IN: 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

15

ounces garbanzo beans, rinsed and drained
1

cup converted white rice
1

onion, quartered and thinly sliced
1

bell pepper, cut into 1/4-inch strips
14

ounces diced peeled tomatoes
¹⁄₂

cup water
¹⁄₂

teaspoon garlic powder
1

pinch saffron, thread
1

pinch cayenne pepper
²⁄₃

cup olive, coarsely chopped
4

boneless skinless chicken breast halves
¹⁄₂

teaspoon paprika
¹⁄₂

teaspoon garlic pepper seasoning
2

tablespoons parsley, chopped

DIRECTIONS

Put the beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, cayenne and 1/3 cup of olives in a 4 quart crock pot.
Place chicken on top; season with paprika and garlic pepper.
Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
Mix in the remaining olives and serve garnished with parsley.

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